This lightly sweet yogurt pie is served in a crunchy granola crust.
cups Nature Valley™ oats 'n honey protein granola
tablespoons butter, melted
tablespoons cold water
tablespoon fresh lemon juice
teaspoons unflavored gelatin
oz (half of 8-oz package) fat-free cream cheese, softened
containers (5.3 oz each) Yoplait® Greek 100 vanilla yogurt
cup frozen (thawed) reduced-fat whipped topping
Fresh raspberries and honey, if desired
Heat oven to 350°F. In food processor, place granola. Cover; process until finely ground. Stir in sugar and melted butter until well combined. Press mixture into ungreased 9-inch pie plate.
Bake 10 to 12 minutes or until golden brown. Cool completely.
Meanwhile, in 1-quart saucepan, mix cold water and lemon juice. Sprinkle gelatin on lemon juice mixture; let stand 1 minute to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lemon juice mixture; beat on low speed until well blended.
Fold in whipped topping. Pour into crust. Refrigerate until set, about 2 1/2 hours. Garnish with raspberries and honey.
Top with your favorite berries, such as blueberries, blackberries or strawberries in place of the raspberries.
Cover and refrigerate any remaining pie, and eat within 3 days.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 1/2 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.